Jambalaya Fettuccine makes the good ...

Classic chicken, shrimp and sausage jambalaya ingredients meet the fettuccine. This version is only slightly spicy. When you add as the heat increase, cayenne pepper or hot sauce to taste. Feel free to substitute rice for the pasta.

Preparation time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Yield: 6-8 servings

Ingredients:

• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 tsp garlic powder
• 1/2 teaspoon onion powder
• 3 boneless, skinless chicken breast halves (about 3/4 lbs), cut into 1-inch cubes
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound fettuccine
• 2 tablespoons olive oil
• 1/2 pound smoked kielbasa into 1 cm thick slices, then cut each slice into quarters
• 1 medium tomato, diced
• 1 small red bell pepper, cut into 1/4-inch strips
• 1 small white onion, cut into 1/4-inch strips
• 4 cloves of garlic, finely chopped
• 1-1/2 cups chicken broth divided,
• 1/4 cup white wine

Preparation:

Mix salt, cayenne pepper, paprika, garlic powder and onion powder.

Sprinkle the chicken pieces with 1/3 of the spice mixture and toss to coat. In another bowl, do the same with shrimp with another third of the spices. Cook the pasta.

Place a large, deep, coarse to medium heat. When hot, add the olive oil and stir to coat the pan a tablespoon oil 1 Pollo quickly grasp both sides, about 3 minutes, then add shrimp and brown on each side for 30 seconds. Remove to a plate.

Add the remaining 1 tablespoon of olive oil to the pan and mix with kielbasa sausage, tomatoes, peppers and onions. Sprinkle with remaining 1/3 of the spice mixture and cook slowly until the vegetables are browned and tender. In half the chicken and cook over high heat until most of the stock has evaporated.

Garlic and wine with stirring for 2 minutes. The remaining chicken broth with shrimp and reserved. Combine chicken, scraping the bottom and golden bits and simmer for 3 minutes until slightly reduced.

Serve the cooked fettuccine jambalaya.

Yield: 6-8 servings

_{Licensed Jambalaya Fettuccine Recipe Photo © 2007 Peggy Trowbridge Filippone, at About.com, Inc.}